As an ambassador for the Seafood Nutrition Partnership, Chef Todd helps the nonprofit raise awareness about the health benefits of seafood. We’ve worked together over the years to promote a healthy, seafood-inclusive diet for our community. When SNP reached out requesting a simple, nutritious crab recipe, Chef Todd shared his take on this classic dish.
Bonus: we’ve also included Chef Todd’s easy homemade remoulade to finish off the dish.
Total time: 30 minutes or less
1 pound of fresh, sustainable red crab meat
¼ cup of remoulade
1 cup of Rice Crispies cereal
2 tablespoons of fresh finely cut chive
1 tablespoon of salt
1 tablespoon of McCormick Old Bay seasoning
1 cup of finely cut frisée
2 tablespoons of fresh tarragon leaves
1 tablespoon of red wine vinegar
3 tablespoons of extra virgin olive oil
1 pinch of salt
Mix the ingredients from Group A in a mixing bowl, and the ingredients from Group B in a separate mixing bowl. Combine the ingredients from Group C into a small container. Seal and shake to mix together.
Lightly oil a baking tray for the crab cakes. Using a ¼ cup tool, scoop the crab mixture into individual portions and line them on the tray. Leave space between each portion. Place the crab cakes six inches under the broiler until the tops brown. Once the tops are golden brown, gently flip the crab cakes and return them to the broiler. Brown evenly on both sides.
On a plate, dress the frisée with vinaigrette to taste. Spoon some of the remoulade onto the plate, and place the crab cakes on top of the remoulade. Dress the crab cakes with frisée greens.
4 egg yolks
1 lemon, juiced
2 teaspoons of dijon mustard
1 clove of garlic
1 tablespoon of kosher salt
¼ cup of water
2 cups of canola oil
4 teaspoons of grain mustard
Place all ingredients from Group A into a food processor. While running, drizzle in the canola oil from Group B at a slow and steady pace. Once combined, add the grain mustard from Group C and pulse until blended.